Go Back

Roasted Zucchini Pasta with Tomatoes

Print Recipe Pin Recipe

Ingredients
  

  • 12 oz. your favorite pasta shape
  • 3 zucchini washed and sliced
  • 2 cups cherry tomatoes
  • 2 Tbsp. olive oil
  • 2 garlic cloves minced
  • Salt and black pepper to taste
  • 1 cup reserved pasta water always reserve more than the recipe calls for
  • ½ cup freshly grated Parmesan cheese

Instructions
 

  • Preheat your oven to 400°F . Spread sliced zucchini on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 15-20 minutes until tender and lightly golden.
  • In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add cherry tomatoes and cook for 5–7 minutes until they begin to blister and soften. Season with salt and pepper.
  • Boil pasta in salted water until al dente. Reserve 1 cup of the pasta water, then drain.
  • Transfer the roasted zucchini to a blender or food processor. Add the reserved pasta water. Blend until smooth and creamy, adding more water as needed for a silky sauce.
  • Add the pureed zucchini and the parmesan cheese to the tomatoes. Toss in your cooked and drained pasta.
  • Plate the pasta and finish with extra Parmesan.